APPLE CINNAMON OATMEAL COOKIES

http://sallysbakingaddiction.com/2016/10/03/apple-cinnamon-oatmeal-cookies/

APPLE CINNAMON OATEMAL COOKIES
These were very very tasty!  A perfect after school snack on a rainy day.  I liked how I could make the batter early in day and then take our to bake right before kids get home.  Plan on waiting to eat them probably 20 minutes or so after frosting.  It was messy when we tried to eat before it had hardened.  I think next time I might trying adding only 1/2 cup of each on the sugar.

Ingredients:

• 2 cups (170g) old-fashioned whole rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 cup (90g) unsweetened applesauce
• 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup finely diced apple (about 1/2 of a large apple)
• optional: 1/2 cup (63g) walnuts (didnt' add but it would be very good)

Maple Icing

• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk

Directions:

1. Some readers have found that these cookies spread a little too much without chilling the cookie dough first-- I haven't run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4--before rolling and baking. Enjoy!
2. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl.
4. Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out-- see picture above-- as the cookies won't spread much unless you help out first!
6. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
7. Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each... it's so good!

Make ahead tip: Iced cookies stay fresh covered in the refrigerator for up to 1 week. Their flavor is even better on day 2! You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

PEACH PECAN CRISP

Peach Pecan Crisp

yield: SERVES 8-12

 

prep time: 10 MINUTES

 

total time: 55 MINUTES, PLUS COOLING

PRINT RECIPE

This is super yummy!  Very good with ice cream.  We had it with our home teacher (Bro. DeLeon) he liked it too. Kids had fun helping me make it.  Smelled so good while baking.

http://sallysbakingaddiction.com/2015/07/18/peach-pecan-crisp/

Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!

Ingredients:

FILLING

• 5 cups thinly sliced peaches (about 5-6 medium peaches)1
• 1/4 cup (30g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

TOPPING

• 3/4 cup (150g) light or dark brown sugar
• 2/3 cup (85g) all-purpose flour
• 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (95g) unsalted pecans, such as Diamond of California (chopped or halved)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• optional but encouraged: vanilla ice cream for serving

Directions:

1. Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
2. Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
3. Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
4. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
5. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.

WHOLE GRAIN COOKIE DUNKERS

Whole Grain Cookie Dunkers - Half Batch!

We really liked.  Perfect FHE treat.

http://yestoyum.com/2014/01/20/whole-grain-chocolate-chip-cookie-dunkers/

Yield: 20 cookies - we got 8, but next time could definitely make smaller.  They spread out more than I thought they would.

Whole grain chocolate chip oatmeal cookies that are made for milk! A fun twist on a classic treat.

Ingredients

• 1/2 cup old fashioned oats
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons butter, softened
• 1/2 cup white sugar
• 2 tablespoons brown sugar
• 1 egg white
• 1 teaspoons vanilla
• 1/4 cup walnuts, chopped
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Mix the first four ingredients into a small bowl.
3. In a separate bowl cream together butter, brown sugar, and white sugar. It's very important to use butter that is softened and not melted. Melted butter will give you flat cookies. Add egg whites and vanilla, mix until combined.
4. Gradually add dry ingredients, stirring after each addition. The dough will be relatively thick. Stir in walnuts and chocolate chips. Let chill in the fridge for twenty minutes.
5. Scoop out golf ball size balls of dough and form into flat bars. I did this by making a log shape and pressing the middle down. Bake for 8 minutes, or until edges of cookies are a light golden brown. I used a silicon baking sheet so your baking time may be a little shorter if you use a metal pan.
6. Store in an airtight container.

Notes

Note that these cookies are modeled after a classic Chips Ahoy type texture. They definitely call for a glass of milk!

*I added 1/2 cup crushed bran flakes in one batch after seeing it in a Better Homes and Garden recipe. I liked the texture, but everyone else erred on the negative side. Feel free to add it as a mix in.

GRANDMA NELSON CHRISTMAS COOKIES

GRANDMA NELSON CHRISTMAS COOKIES
I love these cookies and look forward to them around Christmas.  Haven't tried making them myself yet - hopefully I can make them as good as Judi does.  If she puts in the raisins she likes to soak them in water and put in the microwave and heat until they puff up.  Top with almond bark (she does vanilla) and can do sprinkles or cinnamon/sugar mixture.

CREAM TOGETHER:
1# butter or margarine
1/2# brown sugar
2 c white sugar

ADD & BEAT WELL:
4 eggs

ADD:
1# flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp vanilla
4 cups rolled oats
1 - 1 1/2 cup raisins, optional
nuts, optional
chocolate chips, optional (not sure if she ever adds these but it would be good)
1 tsp maple flavoring, optional

Bake at 375 until light brown.

PUMPKIN PIE BAKED OATMEAL

PUMPKIN PIE BAKED OATMEAL

So tasty!  We all really liked it.  Perfect for a Fall morning or would be good as a dinner with a sausage/potato has or something like that.

• 15 ounces of pure pumpkin puree (about 2 cups)
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 1/2 cups milk
• 1/2 cup vanilla Chobani Greek yogurt (optional)
• 2 1/2 cups dry old fashioned oats

Instructions

Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Then whisk in the milk and yogurt.

Stir the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour the pumpkin oat mixture into the pan. Cover with foil and bake for 45 minutes, removing the foil after the first 30 minutes.

Serve warm or refrigerate until ready to serve. Top with milk, maple syrup, raisins, or whipped cream.

Read more at http://fabulesslyfrugal.com/pumpkin-pie-baked-oatmeal-recipe/#wy5UCbEYtfT2UUqL.99

HEALTHY NO BAKE OR GRANOLA BARS

HEALTHY NO BAKE
http://amy-newnostalgia.blogspot.com/2010/05/best-recipe-ive-ever-messed-up.html

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
*it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special.  it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!

This is pretty tasty.  Not nearly as sweet as regular no bake, but taste very similar.  Would be good if the cranberries (I used dried blueberries) weren't in it too.  So easy to make!  Everyone liked it.  I halved the recipe and put in a 9x9.  Perfect size!  

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips - regular would work too
3/4 cup dried cranberries or dried blueberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan.  Refrigerate until hardened, about an hour.  Store in refrigerator. 

Want to know more about coconut oil and its health benefits?  Read my post about it here.

Here is Heavenly Homemaker's 

Homemade Chewy Granola Bars

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil (or another oil of your choice)
1 cup oats
1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats.  Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (She just got out her one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.

Spread mixture into a 8x8 or 9 x 4 inch pan.

Chill for 2 hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

I can't wait to try it again.  I tasted the mixture after adding the oats and before adding the last cup of my "combination" and it was peanut buttery goodness.  I "messed" this recipe up by adding so many chocolate chips and not enough of the other fillers.  They melted right away (even though I let the mixture cool quite awhile) and completely changed the peanut butter flavor to a rich and creamy chocolate-y flavor.  Next time if I add any chocolate chips, it will be just a few and maybe sprinkled on top so they won't melt into the batter.

MAPLE-OATMEAL COOKIES

MAPLE OATMEAL COOKIES
We really liked these.  They are thin, crispy and addicting.  Not very sweet.
http://www.marthastewart.com/891975/maple-oatmeal-cookies

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup all-purpose flour (spooned and leveled)
• 1 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
2. Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined (A MUST!) baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.

Cook's Note

Store cookies in an airtight container, up to 1 week.

CRANBERRY BARS

CRANBERRY BARS
http://allrecipes.com/recipe/cranberry-bars/detail.aspx?event8=1&prop24=SR_Title&e11=cranberry%20bars&e8=Quick%20Search&event10=1&e7=Home%20Page
Lisa Gray gave me this recipe.  Yum!  I usually do instead of butter 1/2 c. greek yogurt & 1/4 c butter.  Also add a layer of coconut over the cranberry mixture.  And top with drizzled white chocolate.

• 1 (12 ounce) package whole cranberries
• 1 cup white sugar
• 3/4 cup water
• 1 (18.25 ounce) packageyellow cake mix
• 3/4 cup butter, melted

• 2 eggs
• 1 cup rolled oats
• 3/4 cup packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

1. In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.